Celiac, Celiac Disease, Egg Free, Gluten Free, Grain Free, Kitchen Bitch, Low Carb, Low Glycemic, Paleo, Recipes, Sides, Uncategorized

Garlic Pesto Goat Cheese Saute

Y’all. I’ve been doing a low carb diet (lifestyle… whatever) since January because to be blunt, my lady bits appreciate it most. With my insulin resistant PCOS, it’s just better all around for my health if I stick to a lower carb, diabetic friendly diet. As such, sometimes it’s difficult to get excited about foods and new recipes because, well, I love carbs. Red potatoes, french bread dripping with garlic butter, pasta with bolognese sauce… I want it all. Stupid lady bits.

But! Out of desperation today, I pulled together this saute and fell in love. I even made a terrible “it’s Friday, I’m in love” joke about it. This is how much I adore this saute. And since it’s chock full of vegetables in the form of cauliflower and artichoke hearts, it’s relatively healthy.

I randomly bought these artichoke hearts at Hy-Vee because the can label said, “small and tendar” and frankly, typos crack me up. It’s not often you can buy happiness for $1.32 per can, so I picked up four or five cans.


I started eating the artichoke hearts for snacks, but then I got sick of them, so I was still stuck with two cans. I also had a package of garlic herb goat cheese and a half-eaten jar of pesto that needed to be used before they go bad. Cue¬†this saute. I’m not sure how you feel about goat cheese artichoke pizza, but it’s very reminiscent of that, so it was already delicious in theory in my book. But enough pontificating. Let’s get to the saute.
Ingredients:

  • 2 oz garlic herb goat cheese
  • 1 lb cauliflower heads
  • 1 can quartered artichoke hearts (14.10 oz)
  • 1/4 cup Basil Pesto
  • 2 tablespoons salted butter
  • Optional (all to taste):
    • Cayenne Pepper
    • Paprika
    • Flavor God Garlic Lovers
    • White Pepper
    • Salt

Directions:

  • Saute cauliflower heads in butter with seasonings of choice over medium heat until softened
  • Make well in the center of the pan and mix in pesto until cauliflower is coated
  • Make well in the center of the pan and melt down goat cheese, stirring until the cauliflower is coated
  • Drain artichoke hearts, make well in the center of the pan, and mix in
  • Continue cooking over medium heat for about five minutes or until the artichoke hearts are warmed through
  • Serve with protein of choice or enjoy a double portion for a vegetarian lunch!

That’s it! How simple is that and it was so delicious. I hope you love it as much I did.

xoxo,

Kitchen B.

Nutrition:

  • 202 calories
  • 14.2g fat
  • 587.5mg sodium
  • 11.2g carbs
  • 5.9g fiber
  • 3.7g sugar
  • 6.8g protein
  • Vitamin A: 13.2% of daily values
  • Vitamin C: 90.5% of daily values
  • Iron: 14.2% of daily values

 

 

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